How to Make Gingerbread Cookies

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Add 6 tablespoons of butter to a mixing bowl.

Add 3/4 cup of dark brown sugar to the bowl and blend with a hand mixer or stand mixer, scraping the sides as needed.

Add 2 teaspoons of vanilla extract and 1 egg to the mixture and blend together.

Add 1 cup of molasses, or substitute with an equal amount of maple syrup, and mix well.

In a separate bowl, combine 3 cups of all-purpose flour, 1 tablespoon of ginger, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of ground cloves, and 2 teaspoons of ground cinnamon; whisk together.

Gradually incorporate the dry ingredients into the wet mixture, adding a bit at a time and scraping the sides.

Switch to a wooden spoon when the mixture becomes thick and knead the remaining flour in by hand until a soft dough forms.

Divide the dough in half, shape into discs, and wrap in plastic wrap to chill in the refrigerator for about 2 to 3 hours.

After chilling, preheat the oven to 375°F (190°C).

Flour the surface and rolling pin, then roll out the dough to about 1/4 inch thick.

Cut out shapes using cookie cutters and place them on a baking sheet lined with a silicone mat or parchment paper.

Knead the remaining dough together, roll it out again, and cut out more cookies.

Bake in the preheated oven for 7 to 10 minutes, checking for doneness based on size; smaller cookies may bake faster.

Once baked, let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Decorate the cooled cookies as desired with icing or other decorations.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens